Place the rosemary and thyme leaves in a mortar and bash well with the pestle. Add the lemon zest, half the garlic and most of the oil, with a generous amount of salt and pepper. Bash again, then place to one side.

Place the chicken breasts between 2 pieces of baking parchment. Using a heavy frying pan or rolling pin, bash until they are the same thickness all over. Put the chicken breasts in a small dish, coat with the herby mixture all over, then place to one side while you make the sauce.

Place a large frying pan on a medium heat. Add the remaining oil and the onion with a pinch of salt. Cook for 5 minutes, then add the remaining garlic. Using a small, sharp knife, poke lots of holes in the chilli and add to the pan along with the basil stalks and chilli flakes. Continue cooking for a further 5–10 minutes or until the onion is softened but not coloured. Stir in the passata (strained tomatoes) and vodka, if using. Bring to the boil, then reduce the heat and allow the sauce to simmer for 10–15 minutes, stirring occasionally.

While the sauce is simmering, cook the penne in a large saucepan of boiling, salted water, according to the packet instructions.

Meanwhile, heat a griddle pan on a medium heat. Remove the chicken breasts from the marinade and cook for 5 minutes on each side until golden and griddled. Place the chicken on a plate, season with salt and pepper, squeeze over the lemon juice and drizzle over a little olive oil.

Drain the pasta, reserving a cupful of the cooking water, and tip into the pan with the sauce. Remove the whole chilli, then toss together with a little of the pasta water and divide between serving dishes. Slice the chicken and arrange over the pasta. Top with the Parmesan and rocket to serve.